I’m doing a gut reset. A reset which involves no coffee, sugar or grains. It’s day 2 of the full 3 day program and it feels like a year. The best part so far was the first dinner suggestion. Salmon with a dill sauce and greens. Wanting to control part of this diet, which is hard when it prescribes meals and recipes, I took what they suggested, removed some ingredients and made it my own. It was delicious.
It’s a really good salmon salad and not difficult to make (it took 30 minutes start to finish), not too many ingredients (nothing you’ve never heard of) and so regardless how the reset goes I thought I’d share the recipe.
Salmon Salad with Dill Sauce
This salmon salad is bursting with flavour and goodness. It comes together in 30 minutes and is gluten, nut, dairy and sugar free.
Ingredients
- 400g salmon fillets skin on
- 1 tsp olive oil
- 1/2 tsp Salt
- 1/2 tsp black pepper
- 4 C baby spinach
- 1 C rocket
- 2 C Cherry Tomatoes sliced
- 2 avocados sliced
Dill Sauce
- 6 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp mustard
- 1 garlic clove
- 4 tbsp fresh dill
- 2 tbsp fresh chives
Instructions
- Preheat the oven to 200C
- Place the salmon, skin side down on a baking pan. Sprinkle salt and pepper on the salmon and drizzle with a teaspoon of olive oil. Bake for 15-18 minutes or until the fish easily flakes and is light pink in the centre. Remove and set aside.
- While the salmon is cooking make the dill sauce by combining all the ingredients in a blender and blitzing until smooth.
- Prepare the salad ingredients and add to a large serving bowl.
- Cut the salmon into chunks, you can just use a fork to separate pieces. Add to the salad.
- Pour the dill sauce over the salad and mix well.
